Suzie's Tips ... Delicious Food and Keeping it Safe

E. coli O157:H7 - Reducing Bacterial Risk ( part 2 ) This is part 2 of reducing the risk of bacteria growth in sausage products. It is too early to suggest changes to basic handling recommendations for consumers since a complete scientific evaluation is not yet available. The presence of E. coli O157:H7 bacteria or a possible new strain of the bacteria could be due to continued survival during processing methods or contamination after the sausages were cured. USDA's Food Safety and Inspection Service (FSIS) has developed a specific protocol to identify problems, which encompasses options to correct them. This protocol must be followed or the product must be heat treated. These products will also be included in the FSIS microbial sampling program for E. coli O157:H7. Searching for advice on weight loss? ( Aren't we all ) read about it at: >Weight Loss - Dieting - Low Carbohydrate Calorie Foods Thanks for stopping by. Suzie Suzie's Educational Food WebLog Posted: Saturday 14th May 2005, 2:57 AM

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